800g (2lbs) deboned chicken, preferably legs but breast can be used as well
150g (5oz) yogurt
40g (1oz) ginger
40g (1oz) garlic
2.5ml (½ tsp) cumin seeds
2.5ml (½ tsp) coriander seeds
2.5ml (½ tsp) garam masala
1.25ml (¼ tsp) turmeric powder
30ml (2 tbsp) lime or lemon juice
60ml (4 tbsp) mustard or ground nut oil
Salt and white pepper, to taste
Cut the chicken into 3.5cm x 3.5cm (1½” X 1½) cubes.
Rub salt and pepper into the chicken and set aside.
In a blender add all the other ingredients and half the yoghurt and blend to a smooth paste. When all the spices are well ground remove to a bowl and whisk in the remaining yoghurt. Check here for spiciness to suit your requirements. Add more chilli if you desire.
Mix in the chicken and leave to marinate for at least 4 to 5 hours, but preferably overnight.
There are two ways to cook chicken tikka. It can either be grilled on the barbecue or placed under the grill and finished in the oven. Either way it needs to be basted for that juicy appearance.
Under the grill, if wishing to cook right through, ensure that the grill is not too high and that the meat is on a wire mesh with a drip tray below.
There are several variations to the original tikka recipe and you can use your own imagination for more interesting kebabs.